Fish as a Functional Food Jay Whelan, PhD Department of Nutrition University of Tennessee Knoxville, TN

2013 Multi-State Aquaculture Forum Martinsburg, WV January 25-26, 2013

Definition: Functional Foods “Functional Foods” are foods or dietary components that may provide a health benefit beyond basic nutrition: health promoting or disease preventing.

Examples can include whole foods such as fruits and vegetables, whole grains, fortified or enhanced foods and beverages, and some dietary supplements. Biologically active components in functional foods may impart health benefits or desirable physiological effects.

N-6 and N-3 PUFAs

N-6

Linoleic Acid (LA): n-6 PUFA HOOC - C - C - C - C - C - C - C - C = C - C - C = C - C - C - C - C - CH3

Alpha-Linolenic Acid (ALA): n-3 PUFA

N-3

HOOC - C - C - C - C - C - C - C - C = C - C - C = C - C - C = C - C - CH3

This end does not change

n-6 Family Vegetable oils, meats, eggs

n-3 Family

LA

ALA

linoleic acid

α-linolenic acid delta-6 desaturase

Specialty oils: i.e., borage and evening primrose oils

GLA

SDA stearidonic acid elongase

Vegetable oils: i.e., canola, soybean, flax Fish & fish oil, Echium oil Black current oil GMO veg oils

20:4 n-3

DGLA delta-5 desaturase

EPA

AA

Meats, fish, eggs

arachidonic acid

eicosapentaenoic acid elongase

DPA

COX-1 COX-2

Prostaglandins Thromboxane Prostacyclin

docosapentaenoic acid elongase

24:5 n-3

Fish & fish oil, Terrestrial meats

delta-6 desaturase

24:6 n-3 Cancer CVD Inflammation

peroxisomal oxidation

DHA docosahexaenoic acid Whelan et al., 2005

% change of DHA in plasma/serum phospholipids

The Issue is with the Tissue! 220 180 140 y = 17.08ln(x) + 83.76

100 60 20

-20

0

0.5

1

1.5

2

2.5

Increasing levels of dietary ALA (

3

3.5

5

) or DHA ( ) (% energy)

6

% Change of EPA in plasma/serum phospholipids

800

700 600 500

y = 108.31ln(x) + 378.19

400 300 200

y = 41.638ln(x) + 58.837

100 0

0

2

4

Increasing levels of dietary ALA (

6

8

) or EPA ( ) (% energy)

16 10

Impact of LC N-3 LCPUFA on Mortality Statistics

Estimated US intakes 100-200 mg/d

Calculation of the disease burden modifiable by n–3 long-chain fatty acids (LCFAs) (top panel). Scattergram by country and best-fit regression curve for dose-response relation between the % n–3 fatty acids in tissue LCFAs and cardiovascular mortality (bottom). Population size and differences in age distributions were adjusted for by using the rate of illness (per 100 000) ageadjusted to the European standard distribution. MRFIT, Multiple Risk Factor Intervention Trial.

Hibbeln et al. AJCN 83:S1483-S1493, 2006

CARDIOVASCULAR DISEASE

The Effect of EPA/DHA (fish & fish oil) Consumption on CVD Mortality Study

N-3 PUFA g/day

Effect on CVD Mortality (RR)

Ascherio (1995)

70 mg/d vs 580 mg/d

NS (n=44,895)

Singh (1997)

+1.08 g/d (EPA)

↓ (n=122)

Albert (1998) (Physicians Health Study)

10 mg/d vs ≥247 mg/d

NS (n=20,551)

Marchioli (2002) (GISSI Prev. Trial)

+1 g/d (EPA+DHA)

↓ (n=11,323)

Hu (2002)

67 mg/d vs 533 mg/d

↓ (n=84,688)

Hu (2003) (Nurses Health Study)

40 mg/d vs ≥250 mg/d

↓ (n=5,103)

Mozaffarian (2005)